This recipe booklet from Hershey Chocolate Syrup has no date marked but I believe this was published in the 1930s or earlier and is part of my personal collection. Each of the pages from this vintage cookbook are filed in the 55 Recipes For Hershey’s Syrup Category. You can read the page typed below or click on the picture to view a larger scanned copy.

Puddings

Chocolate Marshmallow Pudding

4 tablespoonfuls HERSHEY’S Syrup . . . 3 cupfuls hot milk . . . 1/4 cupful sugar . . . dash of salt . . . 3 tablespoonfuls flour . . . 1 egg . . . 1 teaspoonful vanilla . . . marshmallows.

Add Hershey’s syrup to milk and scald. Mix together the sugar, salt, flour and well-beaten egg with a little water to thin, if necessary. Pour scalded milk over egg mixture, then cook till thick and smooth. Remove from fire and add vanilla. Pour into a baking dish, top with marshmallows and brown delicately. Serve warm or cold.

Chocolate Tapioca

3 cupfuls milk . . . 6 tablespoonfuls HERSHEY’S Syrup . . . 3 tablespoonfuls sugar . . . 4 tablespoonfuls tapioca . . . 1/2 teaspoonful salt . . . 1/2 teaspoonful vanilla . . . whipping cream.

Soak tapioca, if not the quick-cooking kind, till soft. Bring milk to boiling point, add sugar, Hershey’s Syrup and stir in the tapioca; cook over boiling water till clear and well done. Cool, add vanilla and pour into serving dishes. Chill and top with whipped cream sweetened and flavored with Hershey’s Syrup, using latter in proportion of 1 tablespoonful to a cup of cream after whipping.

Chocolate Rice Pudding

1/4 cupful rice . . . 2 cupfuls hot milk . . . 1/2 teaspoonful salt . . . 1/3 cupful sugar . . . 1/2 cupful raisins . . . 1 tablespoonful butter . . . 3 tablespoonfuls HERSHEY’S Syrup . . . 2 eggs . . . 1/2 teaspoonful vanilla.

Boil the rice in a quart of water till tender, then rinse and add to the hot milk with the salt, sugar and raisins; bring to boiling point and add the rest of the ingredients, reserving the egg whites for a meringue. Turn into a buttered pudding dish and bake 35 minutes, adding more milk if too stiff. Make a meringue of the egg whites; 4 tablespoonfuls of granulated sugar and 2 tablespoonfuls of Hershey’s Cocoa and brown delicately.

Chocolate Delicious

1/4 pound fresh marshmallows . . . 3 tablespoonfuls HERSHEY’S Syrup . . . 1/4 cupful candied pineapple . . . 1/4 cupful candied cherries . . . 1/4 cupful shredded almonds . . . 1 cupful heavy whipping cream . . . 1 teaspoonful vanilla.

Shred the marshmallows, fruit and nuts in small pieces, whip the cream very stiff and fold in the fruits, Hershey’s Syrup and vanilla. Set away in a very cold place for 10 to 24 hours. Serve in sherbert glasses with or without plain cream.